1

Mist a nonstick frying pan with cooking spray and fry the pepper over a medium heat for 4-5 minutes until soft. Add the garlic and paprika and cook for another minute. Transfer to a bowl and set aside. Wipe the pan clean. Lightly whisk the eggs and milk together in a small bowl.

2

Mist the pan with more cooking spray and return to the heat, then pour in the mixture and tilt the pan so the base is covered. Leave for a minute to allow the eggs to set, then push the cooked edges into the centre using a spatula, letting any uncooked egg run into the gaps. Repeat util the omelette is almost fully set. Top one side with the peppers, the feta and mint, then fold the omelette over the toppings and cook for 2 minutes.

3

Season with freshly ground black pepper and serve garnished with extra paprika and mint.